I’m super excited about this post. Did you ever make something and it turned out ridiculously better than you expected. Yup, that’s this one. These were so good I actually ate some pieces of my little guys, which he for some reason didn’t eat. I don’t do that normally. I think the other reason I enjoyed this was because the man of my dreams took our enthusiastic little hiking boys out into nature for a bit. It was pretty peaceful and Miss F and I really felt like baking.
First turn on some awesome music. Really…just do it.
Whisk the flour, sugar and salt, and combine those with the butter using a hand blender or a food processor. You want it combined to the point that you have pea-sized pieces. I had a 6-year-old doing most of the blending so she got as close as she could, shown above. Over-mixing will result in less flaky crust so err on the side of less blending.
Mix the milk and eggs with the flour/butter mixture until just combined. Then divide the dough in half. One half will be for the top and one for the bottom of the pop-tart.
Roll the dough out (about 1/8 inch thick) to about the size of a 13×9 pan. Your goal is to make 9 3″x4″ rectangles. Repeat with the other half of the dough.
Brush the dough with the beaten egg.
I let my sweet girl pick the flavors so she picked cherry preserves and nutella. Love her.
cinnamon and sugar
goat cheese, lemon zest, and thyme
other jams/preserves like this one
melted chocolate chips
cooked meat (ode to the British Isles)
sun-dried tomatoes and feta
You can pretty much put whatever you want as a filling, sweet or savory. We were making these for dessert, so we chose sweet. When I make these again, I will throw some onion jam in…for sure. Just make sure, whatever it is, that you leave a 1/2 inch space along each side to close it off. You will see in the next photos that I overfilled mine, but I knew I would prefer them on the messy side to eating a mouthful of pastry with no filling. You get me? :)
Once filled you can place the cut out tops on. Press down the sides with a fork and poke with a few holes so they don’t puff up too much. Bake at 350 for 25 minutes or until slightly browned
Since we were making these for dessert, I made up a little glaze with 1/2 c. powdered sugar and about 1 T. of milk. Add the milk in gradually, as it doesn’t take a lot to make it thinned. I tossed in a little vanilla bean paste (1/2 tsp) simply because I’ve been obsessed with it for the last year. My love hasn’t faded for it yet. Get it here. I will change the life of your baking.
Drizzle after the pop-tarts have cooled.
(adapted from King Arthur Flour)
2 cups flour
1 T. sugar
1 tsp. salt
1 cup unsalted butter, cut into pats
1 large egg
2 T. milk
1 egg, to brush pastry
1/2 c. powdered sugar
1 T. milk
1/2 tsp. vanilla bean paste
There were more licking fingers than I could handle at this point.
Enjoy making these. I really did. If the weather is cool and you turn some Ray Lamontagne on, you might enjoy it more.